Apple Pie Muffins

OH MY GOSH. These are so good. I almost died.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups packed brown sugar
• 2 cups diced apples
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
2. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
4. Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

(I ate 6. don't judge me. please.)

Mushroom Pasta

So there is this lady that buys fruit and veggies in huge bulk, then separates it into boxes and sells them. Its a pretty good deal, so we got in on it! This time there were a TON of mushrooms, so I found a recipe and changed it up a little bit...here it is!

your favorite pasta.. I used spaghetti noodles, angel hair would be good, or penne)

1/4 c. olive oil

1 clove garlic, finely chopped (or garlic powder)

1 pound mushrooms, sliced

salt and pepper to taste

1 tablespoon butter

1 1/2 tsp. parsley (fresh would be best, but I just used the dry stuff)

1/4 c. grated parmesan cheese

Juice of 1/2 lemon (or more if you love lemon)

1. Cook the noodles and drain them.

2. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Add lemon juice while mushrooms are cooking. Season with salt and pepper, and mix in the butter.

3. In a large bowl, toss the cooked pasta, mushroom mixture and parmesan cheese. Garnish with parsley.

so easy. so yummy, if you love mushrooms, which I do.

Pico De Gallo

Ingredients:
2 Roma tomatoes or 1 regular tomato
1/4 yellow onion
1/4 c. chopped cilantro
1 tsp. chopped garlic (garlic salt/powder can be used)
1 jalepeno
1/2 lime

Cut the jalepeno in half and remove seeds if desired. Chop and combine all ingredients, squeeze the juice of the lime over it all. Salt to taste. Best after a few hours in the fridge so the flavors can combine, but don't worry about waiting if you're hungry now...because I immediately attacked it too.

Pecan Pie Muffins

The Muffins that I can't stop eating

Our lovely, simple ingredients: 2/3 c. melted butter, 2 eggs, beaten, 1 c. packed brown sugar, 1/2 c. flour, 1 c. chopped/smashed pecans

Preheat the oven to 350 and Grease the muffin tin liberally: getting greasy with the crisco is your bet bet

In their own bowl, mix the dry ingredients

hello

All combined-yay

Now for the wet ingredients

Beat them together until combined

Add your butter + egg goodness to the dry goods

And stir just enough to combine them, no need to get violent.

Fill muffin cups to 2/3, these babies don't rise too much

20 minutes later- voila!

I went a little crazy and made carmel to top them with. Delicious, but just as good without.

 Beware of making these! They're addicting, and Garrit, who doesn't appreciate nuts in breads, has been eating 'em. 

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. Or cover them in carmel.  You may also use walnuts instead of pecans.

Cheesy Potato Soup

1/2 c. carrots, chopped

1/4 c. onion, chopped

1/2 c. celery. chopped (I left this out)

3 c. potatoes, diced

1 t. parsley

1 c. water

1/2 t. salt

1/8 t. pepper

1 chicken bouillon cube (I left this out too)

2 T. flour

1-1/2 c. milk

1/2 lb. processed cheese(I used mild cheddar, and grated it)

Combine first 9 ingredients and simmer until vegetables are done. Blend together flour and milk in a separate bowl. Add to the vegetables, stirring constantly, until soup thickens. When soup is thickened, add processed cheese. Stir until all is melted.

*Okay this turned out SO so good, and SUPER easy! I can't wait for lunch time so I can eat the leftovers :)

oh and sorry no picture... I was too hungry.